These gorgeous pastries channel the energy of acinnamon roll, but are glazed likedoughnutswith a hint of maple flavor.
Ingredient Substitutions
If you don’t have maple extract, use purevanilla extractinstead.
These twists will still be delicious!
Photo:Greg Dupree, Prop Stylist: Julia Bayless, Food Stylist: Emily Hall
Swap in chopped pecans or hazelnuts for the walnuts.
Or, leave out the nuts entirely if you prefer.
Be assertive when pinching the ends together to seal the twists.
This recipe was developed by Tricia Manzanero.
Line 2 rimmed baking sheets with parchment paper.
Stir together 6 tablespoons butter and 1 teaspoon maple extract in a small bowl.
Roll out dough:
Unroll 1 dough sheet on a floured work surface.
Roll into a 15-by-9-inch rectangle.
Sprinkle evenly with 1/3 of sugar mixture.
Cut rolled dough crosswise into 3 (5-inch) logs.
Cut each log lengthwise and place halves cut side up; pinch 2 ends together tightly.
Twist halves around each other 2 times, then pinch remaining ends together tightly.
Place twists 1 1/2 inches apart on prepared baking sheets.
Repeat with remaining dough and butter and sugar mixtures.
Let cool on baking sheets on wire racks for 15 minutes.
Gradually stir in 2 tablespoons water, 1 teaspoon at a time, until smooth and combined.
Dip twists in glaze and place on wire racks.
Let stand until glaze is set, about 15 minutes.
Store leftovers in an airtight container at room temperature for up to a day.
